Save It These Thai peanut chicken wraps are my go-to fix for nights when I am craving something bold but need dinner on the table fast. The creamy peanut sauce wraps around tender chicken and crisp veggies in a soft tortilla and every bite bursts with a sweet-salty kick. They are easy to pack up for a picnic or enjoy fresh off the counter.
My family first asked for seconds when I made these after soccer practice now I double up every time and never have leftovers.
Ingredients
- Peanut butter: important for creaminess use a natural peanut butter for intense flavor
- Low sodium soy sauce: brings savory umami and keeps things balanced
- Brown sugar or honey: offers a subtle sweetness try honey for more floral notes
- Rice wine vinegar: adds a tangy brightness to the dressing use unseasoned for best control
- Minced garlic: delivers aromatic punch fresh is best here
- Minced ginger: gives a peppery kick grate your own for deepest flavor
- Sriracha sauce: offers mild heat adjust for spice lovers or skip for kids
- Water: helps thin the dressing if you prefer lighter texture
- Chicken breasts: give lean protein rotisserie or poached works great
- Coleslaw mix: delivers crunch and color pick a bag with purple and green cabbage
- Grated carrot: makes it extra colorful choose firm carrots for more texture
- Chopped cilantro: balances with fresh herbal notes wash and dry well
- Roasted salted peanuts: bring crunch and authentic Thai flavor buy whole and chop just before using
- Tortillas: wrap it all together go for soft and fresh so they roll without tearing
Instructions
- Make the Dressing:
- Combine peanut butter soy sauce brown sugar or honey rice wine vinegar garlic ginger and sriracha sauce in a small bowl Whisk until the mixture is completely smooth and glossy Add a splash or two of water if you prefer a thinner sauce The sauce should easily drizzle off a spoon
- Mix the Filling:
- Place the cooked chopped chicken coleslaw mix grated carrot cilantro and peanuts in a large mixing bowl Pour the peanut dressing over everything and toss thoroughly with tongs Every part should be coated evenly Let the mixture rest for about five minutes so the flavors can meld
- Prepare the Tortillas:
- Wrap four to six tortillas in a clean damp kitchen towel Microwave for about thirty seconds until the wraps are warm and flexible This step prevents cracking when rolling
- Fill and Wrap:
- Lay a warm tortilla on a flat surface Spoon a generous amount of the filling along the center of each tortilla Fold the sides inward and roll tightly from one end to the other making sure the seam is on the bottom for a secure wrap
Save It My favorite part is the roasted peanuts I always sneak extra into my wrap for double crunch My kids first helped me chop veggies for these wraps and now we always make them together when we need a quick win
Storage Tips
Wrap leftovers tightly in plastic wrap and store in the fridge for up to two days If the wraps sit too long the tortillas might soften but the flavor will stay bright I have also kept the filling and wraps separate then assembled just before eating for freshest results
Ingredient Substitutions
Leftover rotisserie chicken or even cooked shrimp work perfectly if you do not have chicken breasts For a vegetarian twist try with marinated tofu or chickpeas For nut allergies swap peanut butter for sunflower seed butter and use toasted sunflower seeds instead of peanuts
Serving Suggestions
Serve these wraps alongside a simple cucumber salad or with crisp snap peas for extra freshness They also shine sliced in half and secured with toothpicks for party platters
Cultural Inspiration
This recipe is rooted in vibrant Thai street food flavors while keeping it easy for any home kitchen Peanut sauces are traditional in Thai cuisine and combining them with crunchy veggies and tender meat packs classic taste into a simple wrap
Seasonal Adaptations
Fresh mango strips go wonderfully when in season Add chopped bell pepper or shredded lettuce for summer crunch Use leftover turkey after holidays for a fun variation
Success Stories
These wraps saved a potluck when I needed something quick and flavorful Friends always ask for the recipe and I have passed it along more times than I can count I love seeing my kids ask for seconds even when they usually hesitate with veggies
Freezer Meal Conversion
Freeze the chicken and veggie filling in zip top bags up to one month Thaw overnight and wrap in tortillas when ready This makes weeknight lunches speedy and just as tasty as fresh
Save It Make these wraps once and you will see why they become a regular in your dinner rotation. Enjoy every creamy crunchy bite and share with someone you love.
Recipe FAQs
- → What type of chicken works best for these wraps?
Cooked chicken breasts are ideal, but rotisserie or leftover chicken also works well for convenience.
- → Can I use crunchy or smooth peanut butter?
Both work! Smooth peanut butter makes a silkier dressing, while crunchy adds extra texture to your wraps.
- → Is there a substitute for coleslaw mix?
Shredded cabbage and carrots can replace coleslaw mix, or use any crunchy fresh vegetables you prefer.
- → Are these wraps spicy?
Sriracha gives a mild heat, but you can adjust the amount or omit it for a milder flavor profile.
- → How can I keep the wraps from getting soggy?
Assemble just before serving and keep the filling chilled until ready to wrap for best texture.
- → What is the best way to store leftovers?
Store filling and tortillas separately in airtight containers. Assemble wraps fresh to maintain crunch.